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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

Enjoy a delicious Loaded Potato Taco Bowl filled with crispy potatoes, hearty beef, and fresh toppings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Mexican
Servings 4 bowls
Calories 600 kcal

Equipment

  • oven
  • Air Fryer
  • frying pan
  • baking tray
  • medium bowl

Ingredients
  

Potatoes

  • 700 g potatoes, diced into 2 cm cubes roughly 2 medium potatoes per person
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

Beef

  • 1 tablespoon extra-virgin olive oil
  • 0.5 red onion, finely chopped
  • 500 g minced beef regular or lean
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper
  • 2 tablespoon tomato paste concentrated puree
  • 0.25 cup water

Guacamole

  • 2 avocados, mashed with a fork
  • 0.25 bunch coriander (cilantro), finely chopped
  • 0.25 red onion finely diced
  • 1 lime, juiced
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

Salsa

  • 2 tomatoes, finely diced
  • 0.25 bunch coriander (cilantro), finely chopped
  • 0.25 red onion finely diced
  • 1 lime, juiced
  • 0.5 teaspoon sea salt flakes
  • 0.25 teaspoon freshly cracked black pepper

To Serve

  • 250 g grated Mexican cheese blend
  • Lime wedges optional

Instructions
 

Oven

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes.
  • To a large baking tray lined with baking paper, add the potatoes, oil, paprika, garlic powder, salt and pepper. Toss to coat.
  • Spread the potatoes out evenly so they are not overlapping. Use two oven trays, if needed.
  • Bake for 40–45 minutes or until crisp and golden, turning once halfway through.
  • Swap the trays once halfway through if using two trays.

Air Fryer

  • Preheat the air fryer to 200°C (400°F).
  • Arrange the potatoes in a single layer in the basket (cook in batches if needed to avoid overcrowding).
  • Air fry for 20–25 minutes, shaking the basket halfway through, or until the potatoes are golden and crispy on the edges.

Beef

  • Heat the oil in a large, heavy-based frying pan over medium–high heat.
  • Add the onion and cook, stirring, for 1–2 minutes until slightly softened.
  • Add the minced beef, and cook for 3–4 minutes, breaking it up with a wooden spoon as you go.
  • Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds.
  • Add the tomato paste and cook, stirring, for 1 minute or until well combined with the beef and spices.
  • Add the water and simmer over low heat for 3–4 minutes or until most of the liquid has evaporated.

Guacamole

  • Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.

Salsa

  • Place the ingredients in a medium bowl and stir to combine. Refrigerate, covered, until ready to serve.

Assembly

  • Divide the potatoes among four bowls. Top each bowl with the beef mixture, followed by a sprinkling of cheese.
  • Dollop with the guacamole and salsa. Serve with lime wedges on the side, if using.

Notes

For extra melty cheese, consider using a cheese blend that melts well such as Monterey Jack or a combination of cheeses.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 25mg
Keyword beef, guacamole, Loaded Potato Taco Bowl, Potatoes, salsa, taco bowl
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